The Pioneer Woman Tasty Kitchen
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Mediterranean Zucchini, Tomato and Chicken Skillet

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Like perfectly seasoned summer in a pan—easy, delicious, healthy and simple!

Ingredients

  • 2 teaspoons Salt
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Basil
  • ½ teaspoons Dried Rosemary
  • ½ teaspoons Black Pepper
  • ½ teaspoons Dried Lavender, Crushed (optional If You Can Find It; I Found Mine At Whole Foods)
  • 4 whole Boneless, Skinless Chicken Breasts
  • 3 Tablespoons Olive Oil
  • 2 whole Medium Zucchini, Washed
  • ½ cups Chopped Green Onions
  • 1 can Petite Diced Tomatoes And Juice (14.5 Ounce Can)
  • 1 clove Garlic, Minced

Preparation

Preheat a large skillet over medium heat.

In a small bowl mix together the salt, oregano, thyme, basil, rosemary, pepper and lavender (if using). Sprinkle the chicken breasts with about 2/3 of the salt mixture. Set the rest of the mixture aside.

Add 2 tablespoons of the oil to the heated skillet and then add the chicken breasts in an even layer. Cook for about 8 minutes per side until the chicken is cooked all the way through. Remove the chicken breasts to a plate and cover with foil.

Add the remaining tablespoon of oil to the hot skillet and then add the zucchini, green onions, tomatoes and juice, garlic and the remaining salt mixture. Bring to a simmer and allow to cook together until the sauce is thick and the zucchini is cooked through and soft, about 10 minutes.

If you’re going paleo with it, serve the vegetable mixture over riced cauliflower or just by itself; if not then it’s really delicious over some cooked quinoa! Top with sliced chicken breast and enjoy!

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3 Reviews

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Avatar of Eugenia

Eugenia on 6.3.2013

I served this on a bed of couscous, and it was amazing! Everyone loved it, and it’s a pretty healthy dinner. Will definitely be making this regularly! Also, I didn’t have any lavender, but it still tasted awesome.

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greeleygirl on 5.16.2013

This is really excellent. I took the submitter’s advice and served it with quinoa. So good! Thanks, Heather.

Avatar of Tracy

Tracy on 5.7.2013

Very good. My three kids loved it. I did not have any green onions so I substituted with a small yellow onion.

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